Apple tart Linzer style

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grind the walnuts. Mix flour, sugar, walnuts, 1 egg yolk, fat, lemon peel, cinnamon and cloves in a bowl with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough.

2. 2

   Wrap in foil, chill for about 1 hour. In the meantime, wash, peel and quarter apples and remove the core. Put them into a pot, mix with lemon juice, cinnamon stick and sugar and steam for about 10 minutes.

3. 3

   Wash the raisins, dab dry and add. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Knead 2/3 of the dough (keep the rest cold) and roll out between 2 layers of cling film about 3 mm thick.

4. 4

   Cut out the bottom in form size. Form dough remains into a thin roll and place around the dough base. Press the dough up 11/2-2 cm at the edge of the springform pan. Remove the cinnamon stick from the apple compote. Spread the compote on the dough base.

5. 5

   Knead the rest of the dough and roll out the foil between two layers in the size of a form. Remove upper foil. Using a dough wheel and a ruler, roll out approx. 1.5 cm wide strips. Place the strips on the foil in the freezer again for a few minutes to make them firmer.

6. 6

   Remove the strips from the foil and place them on the stewed apple in a grid pattern. Cut off overlapping pastry remnants and press the ends of the strips against the edge of the springform pan. Whisk the remaining egg yolk with cream and brush the dough grid with it.

7. 7

   Bake the cake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let it cool down and dust with icing sugar as desired. Results in approx. 12 pieces.